he savory side, this blueberry recipe comes from "Roux to Do," by the Junior League of Greater Covington. Serve over thinly sliced pork or veal.

Makes about 2 cups

2 tablespoons butter

2 medium onions, sliced

½ teaspoon salt

1 teaspoon pepper

2 tablespoons sugar

¼ cup port

2 tablespoons balsamic vinegar

1 cup fresh or thawed frozen blueberries

1 cup chopped sweet grape tomatoes

Melt butter in a large skillet over medium-high heat. Add onions, salt and pepper. Cook 10 minutes, or until the onions are golden. Add the sugar. Cook three minutes or until the onions are caramelized. Add wine, vinegar, blueberries and tomatoes. Bring to a boil and remove from the heat.